Combine the first 6 ingredients in a sided dish. Trim pork of excess fat and cut into 3 or 4 pieces. Dredge in spice mixture, gently patting it on. Heat the oil in a large
non-stick skillet over medium-high heat; brown pork on both sides. Drain excess fat. Pour in tomato sauce and a 1/2 cup of cold water. Bring to a boil, and then adjust heat until mixture gently simmers. Cover and cook 30 minutes, or until pork is tender. Remove pork from the sauce and cool to room temperature. Skim fat from the sauce. Preheat oven to 375 degrees F. Thinly sliced pork and place in a bowl; mix in 1/2 the tomato sauce and 1/2 the cheese. Divide and spoon the pork mixture along the centre of each tortilla, and then roll into a cylinder. Place on a parchment paper-lined or non-stick baking sheet, spacing about two inches apart. Spoon the remaining sauce over top. Sprinkle with remaining cheese. Bake 25-30 minutes, or until heated through and cheese is golden.